Swiss shrimp on puréed potatoes and nasturtium greens with shallot-cucumber compote
This eye-catching, bright-green starter serves up an array of flavors. An ideal way to start off your meal with friends.
Puréed potatoes and nasturtium greens
- 500g water
- 250g potatoes, cubed
- pinch of salt
- 50g milk
- 12g alpine salt
- 50g nasturtium greens
- 100g ice cubes
- 15g white wine vinegar
- cook the potatoes in a pot of salted water until soft and the water has evaporated
- put everything into a blender and mix with milk, nasturtium greens and ice cubes
- season to taste with vinegar and, if needed, salt
- store in the fridge
Shallot-cucumber compote
- 185g shallots, peeled and cut into slices
- 500g water
- 60g apple vinegar
- 80g sugar
- 8g salt
- 1 cucumber
- pinch of coarse black Valle Maggia pepper
- put shallots, water, salt, sugar, vinegar into a pot and boil down until the liquid has evaporated
- wash the cucumber, cut it in half lengthwise and scrape out the seeds with a spoon, then slice it down completely with a mandoline
- when the shallot compote is cold, add the cucumbers and season to taste with the pepper and store in the fridge
Swiss shrimp
- 12 pieces of Swiss shrimp
- pinch of salt
- 15g rapeseed oil
- peel and devein shrimp
- heat a bit of rapeseed oil, lightly salt the shrimp and fry on each side for about 1 minute
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